Smoked Corned Beef Quesadillas Perfection - Elevate your cooking with our delectable recipe for smoked corned beef quesadillas, a culinary delight!
Course
Main Course
Prep Time30minutes
Cook Time4hours
Curing the beef5days
Servings4
Ingredients
For the Corned Beef:
2poundsof beef brisketfor corned beef
2tablespoonsof kosher salt
1tablespoonof black peppercorns
1tablespoonof coriander seeds
1tablespoonof mustard seeds
4clovesof garlicminced
2bay leaves
1/2teaspoonof pink curing saltoptional
Water
For the Quesadillas:
8large flour tortillas
2cupsof sharp cheddar cheeseshredded
1onionthinly sliced
1red bell pepperthinly sliced
2tablespoonsof olive oil
Salt and black pepperto taste
Instructions
Curing the Corned Beef
Start by preparing your corned beef. In a large pot or container, combine the kosher salt, black peppercorns, coriander seeds, mustard seeds, minced garlic, bay leaves, and pink curing salt (if using).
Add enough water to the mixture to submerge the beef brisket completely. Stir well to dissolve the salt and spices.
Place the beef brisket into the brine solution, ensuring it's fully submerged. Cover the container and refrigerate it for 5-7 days, turning the meat once a day to evenly distribute the flavors.
Smoking the Corned Beef
After the curing period, remove the beef brisket from the brine and rinse it thoroughly under cold running water. Pat it dry with paper towels.
Fire up your smoker or charcoal grill and set it to a temperature of 225°F (107°C). If using wood chips, soak them in water for about 30 minutes before adding them to the coals for that delightful smoky flavor.
Place the beef brisket on the smoker grate, fat side up. Smoke the meat for 4-6 hours, maintaining a steady temperature and adding more wood chips or charcoal as needed to keep the smoke going.
Use a meat thermometer to monitor the internal temperature of the beef. You're looking for an internal temperature of around 195°F (90°C) for tender and juicy results.
Once the desired temperature is reached, carefully remove the smoked corned beef from the smoker and wrap it in aluminum foil. Let it rest for about 30 minutes before slicing it thinly against the grain.
Assembling and Grilling the Quesadillas
Heat a skillet or griddle over medium-high heat and add the olive oil. Once hot, add the thinly sliced onions and red bell pepper. Season them with salt and black pepper. Sauté until they become tender and slightly caramelized, about 5-7 minutes. Remove from heat.
Take a flour tortilla and sprinkle a generous amount of shredded sharp cheddar cheese on one side.
Place a few slices of the smoked corned beef on top of the cheese.
Add a portion of the sautéed onions and red bell pepper.
Fold the tortilla in half to create a half-moon shape.
Heat the assembled quesadilla on the skillet or griddle over medium heat until the cheese is melted, and the tortilla is crispy and golden brown, about 2-3 minutes per side.
Repeat this process for the remaining quesadillas.
Once they're all grilled to perfection, slice the quesadillas into wedges, and serve them hot.